Scrapbooking and card making

I love scrapbooking.  Mostly I make cards, but I've finally started sorting all those years' of photo's in that drawer that feels like a bottomless pit of pictures. I was so bad at dating them! I sure love this digital age we're in!
Anyway, below is a really quick but very pretty card that I love to make. The following photos show the "unfinished" card, with just the "crinkle flower" on it. You can finish it up any way you like.

The first photo is of the card, with two flowers stamped on the same patterned paper and laying flat on the card.  (This paper is one of my favorites, but can I remember where I got it? NO.) I've got to keep my eye out for more of this beautiful paper!

 Next photo shows the flowers, after being "crinkled" yes, you wad the flowers up into a tiny, ugly ball, then very carefully un-crinkle it. I usually re-crinkle each section and kind of shape it. It's attached to the card with ZOTS brand adhesive dots.

Here's a close up of the flower.

 One more picture of the finished flower.  You could do lots to "pretty up" that flower even more! I have a bottle of clear glitter glue that I brush on the flower pedals, I have also attached a pretty jewel in the middle.

Well, hope you have a chance to try this, it's so easy and makes a beautiful card!

A quote about Autumn

"Autumn is a second Spring, when every leaf is a flower"

                  Albert Camus
      French Author & Journalist

   

Blueberry-Lime Jam

Here is the first of my favorite canning recipes. An odd combination, but quite delicious!

Blueberry-Lime Jam

Yield: about 6 half-pints

4-1/2 Cups blueberries
1 package powdered pectin
5 cups sugar  (I used 3 cups for a reduced sugar jam)
1 Tablespoon grated lime peel
1/3C lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot.  Bring to a boil, stirring frequently. Add sugar, stirring until disolved. Stir in grated lime peel and lime juice.  Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps. Process 15 mintues in a boiling-water canner.

This recipe is from my Ball Blue Book of preserving. Sweet, yet a hint of tang from the lime, and oh so good! Next time I make this recipe I'll try using frozen blueberries, letting them thaw before starting the process.